Go Back
–+ servings
Moroccan Chicken Stew with Couscous

One Pot Moroccan Chicken Stew with Couscous

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Main Course
Servings 8
Calories 339 kcal

Equipment

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 2 lbs chicken thighs
  • 1 onion cut in 1-inch chunks
  • 2 garlic cloves minced
  • 2 tsp cumin
  • 2 tsp coriander
  • 1.5 tsp cinnamon
  • 1 tsp turmeric
  • 1/4 tsp ground ginger
  • 1/8 tsp white pepper
  • 1/2 tsp kosher salt
  • 4 cups low sodium chicken broth
  • 1 14.5 ounce can of diced tomatoes
  • 3 carrots bias sliced
  • 2 cups butternut squash peeled and cut in 1-inch cubes
  • 1 15.5 ounce can garbanzo beans drained and rinsed
  • 1 box cooked plain couscous

Instructions
 

Prep:

  • Cut up onion in 1-inch pieces.
  • Slice carrots, bias sliced in 1-inch pieces.
  • Cut butternut squash in 1-inch cubes.
  • Drain garbanzo beans and set aside.
  • Measure the chicken broth in a glass Pyrex measuring cup.
  • Open the diced tomatoes.
  • Measure the spices, combining them in a prep bowl.
  • Mince the garlic.

Directions:

  • Heat the olive oil in a 5 quart Dutch oven and once the pan and oil are hot, place the whole chicken thighs in the pot.
  • Cook the chicken until partially cooked through, approximately 5 minutes per side. The chicken will finish cooking during later steps
  • Remove the chicken, place on a plate and set aside.
  • Sauté the onion for 2-3 minutes until tender.
  • Toss in the garlic and all the spices, stirring continuously for 1 minute.
  • Add the chicken broth and diced tomatoes.
  • Return the chicken to the pot and add the carrots.
  • Bring to a simmer for approximately15-20 minutes until the carrots begin to soften.
  • Add the butternut squash AFTER the first 15-20 minutes of simmering. Adding the squash too soon will make it mushy. The squash will take only about 7 minutes to cook. They will also continue to cook after removing from the heat.
  • Add the garbanzo beans and mix together.
  • Cook the couscous according to package directions in the last 5 minutes after you remove the stew from the heat. Couscous only takes 5 minutes to cook and you will want to let the stew cool for a few minutes before dishing up.

Notes

The nutritional facts provided do not include the couscous. Nutritional information is estimated and provided as a reference and should not be used as a basis for strict diets.
Nutrition Facts
One Pot Moroccan Chicken Stew with Couscous
Amount per Serving
Calories
339
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Cholesterol
 
111
mg
37
%
Sodium
 
296
mg
13
%
Potassium
 
597
mg
17
%
Carbohydrates
 
11
g
4
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
22
g
44
%
Vitamin A
 
7640
IU
153
%
Vitamin C
 
10
mg
12
%
Calcium
 
53
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.